Citric Acid Free Buffalo Lamb Meatloaf with Blue Cheese
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 5 min
4.9(16)
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Learn more →Ingredients
6 servings
For the meatloaf
- 2 lbs ground lamb
- ½ cup plain breadcrumbs
- ⅓ cup buffalo hot sauce (such as frank's redhot)
- 2 large eggs, lightly beaten
- ½ cup crumbled blue cheese
- ¼ cup whole milk
- 3 stalks celery, finely diced
- 3 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp kosher salt
- ½ tsp black pepper
For the glaze
- 3 tbsp buffalo hot sauce
- 1 tbsp unsalted butter, melted
- 1 tsp honey
For the blue cheese drizzle
- ⅓ cup sour cream
- ¼ cup crumbled blue cheese
- 1 tbsp mayonnaise
- 1 tbsp fresh lemon juice
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan.
- 2
In a small bowl, stir together the sour cream, 1/4 cup crumbled blue cheese, mayonnaise, and lemon juice until combined. Refrigerate the drizzle until ready to serve.
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